Ingredients
500g cold, cooked risotto
100g fior di latte mozzarella, cut into 2cm cubes
Half cup leftover ragu or stew
2 eggs, beaten
2 cups fine breadcrumbs
Oil for deep frying
Freshly grated parmesan for serving
Method
1. Take 40 grams to 50 grams of risotto and roll into a ball in your hands. Poke your finger into the centre, stuff in a little mozzarella and ragu, and close up the hole. (You can do up to this stage beforehand then refrigerate until needed.) Roll each ball in beaten eggs, then in breadcrumbs until coated.
2. Heat the oil until it turns a small cube of bread nicely brown in about 30 seconds. Fry the arancini in small batches for 4 minutes to 5 minutes or until golden. Drain and serve with a little extra grated parmesan.
* If you don't want to deep fry, you can pan fry the arancini in a little oil until crisp and finish the cooking in a hot oven for 10 minutes.
